Ingredients:

• Fish 500 grams (1 lb)-Preferred fish: Shark (Sura)
• Onion 2 cut into thick pieces
• Tomato 1 thinly sliced
• Tamarind paste 2 tsp
• Red chili powder 3 tsp
• Coriander powder 4 tsp
• Turmeric powder ½ tsp
• Garlic gloves-crushed-10 no
• Pepper -coarsely crushed- 2 tsp
• Gingelly oil -4 tbsp
• Curry leaves
• Salt

Procedure:

1. Wash the fish pieces. Bring water to boil, add 1 tsp turmeric powder, add fish and boil for 2 minutes. Remove the fish, allow it to cool, remove the skin.
2. Soak the tamarind in water and extract the juice. If you are using tamarind paste just dissolve it in water
3. Add chili powder, coriander powder, turmeric powder and salt to the tamarind juice and add more water if needed to get the desired quantity of kulambu.
4. Heat 2 tsp of oil in a kadai and add onion pieces.
5. After frying the onion for a minute add the tomato and fry till golden brown
6. Add the tamarind mix from step 3 and let boil for 7 minutes or till the raw chili powder smell is gone.
7. In a kadai heat 2 tsp oil, add crushed garlic and roast for 30 sec, add pepper and fry for 10 sec, add curry leaves. Add the kulambu mix in step 6, add fish slices and boil for another 3 minutes.

Ingredients:

• Curry leaves, cleaned  –  4 cup
• Pepper corn –  half cup
• Jeera – half cup
• Asafoetida – 1 cm cube / 1 tsp powder
• Salt to taste

Procedure:

1. Heat kadai, when hot add pepper corn and roast in medium flame, till it splutters and emanates smell. Remove from heat and keepa side to cool.
2. Roast jeera and roast in medium flame, till it splutters and emanates smell. Remove from heat and keep aside to cool.
3. Roast curry leaves till they dry well and become crispy. The leaves will crumble when you pinch them.
4. Roast asafoetida piece with a few drops of gingelly/Sesame oil, dry roast for 1 m in case of powder.
5. When the above are cool, add salt to taste,  powder them in a mixie and store in an air-tight container.
6. While eating rice, mix  1 tbs of Curry leaves mix with 1 tsp of gingelly oil/ghee, and eat a few mouthful of rice at the start. Use the above mix as a side for idli or dosa as to reduce burping, acidity and indigestion. Use this method twice a day for one month, and once a day afterwards.